title: In vitro effect of coffee on oral malodor-related parameters.
abstract: In the present investigation we examined the effect of three brands of coffee on microbial volatile sulfur compound (VSC) production using a decarboxylase incubation assay. Stimulated whole saliva was added to decarboxylase medium supplemented with 0.005% hemin. Incubation was carried out anaerobically for 72 h in the presence of powdered coffee at concentrations ranging from 0.5 to 2.0% (w/v), as compared with appropriate controls. VSC levels were determined using OralChroma™ and Halimeter™ and malodor was scored by an experienced odor judge. Experimental biofilm was grown with or without coffee and examined for VSC-producing bacteria using confocal laser scanning microscopy. Results showed that VSC and malodor levels were decreased by 85% in the presence of 2% coffee. The data suggest that coffee components reduce malodor production, VSC levels and experimental biofilm VSC-producing bacteria in vitro.
authors.affiliation: Department of Clinical Microbiology and Immunology, Sackler Faculty of Medicine, Tel-Aviv University, Tel Aviv 69978, Israel.
authors.forename: Y
authors.initials: Y
authors.lastname: Gov
authors.forename: N
authors.initials: N
authors.lastname: Sterer
authors.forename: M
authors.initials: M
authors.lastname: Rosenberg
mesh_terms: D003069:Coffee; D006209:Halitosis / Q000209:etiology / Q000382:microbiology*; D006801:Humans; D066298:In Vitro Techniques; D013457:Sulfur Compounds / Q000378:metabolism*; D014835:Volatilization
chemical_list: D003069:Coffee; D013457:Sulfur Compounds